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Month: December 2017

Okay I’m gonna be honest. Since the day after Christmas I have lived in pants that had elastic bands, fuzzy socks and baggy shirts. There have been naps. I’m as close as I can get to hibernating.

It’s been Ah-Mazing.

Yet….I always make it a goal to start the New Year with New Year Cookies. I couldn’t make one set this year so I made 3. One as a gift, one to sale, and one batch of singles to give out as well. So much for taking it easy.

Glitzy Art Deco Cookies

I am trying to record more, especially if I think it could be helpful to anyone starting out. Tips and tricks to make things easier. I hope you enjoy this short video. Please feel free to leave comments, questions or even pictures of your cookies below.

If you made the Gingerbread dough from my previous post you are ready to roll, bake and decorate. I made this video with killer allergies so please forgive the sniffling. I also made them with the viewer in mind that has no cookie cutters and wants to feel a little festive.

Well put on your Christmas music, it’s time to get Jolly.

The first segment is rolling out the cookies. I use a DoughEZ mat and a Joseph Joseph rolling pin (not needed with the mat, I just like mine). You can use a regular rolling pin and plastic wrap on top and bottom. It keeps things cleans and keeps you from over working your dough.

I totally just used my mason jars to make basic circles. Keeping it simple for the people who don’t have a bazillion cutters at home (like me who doesn’t have a problem), but you can use whatever you want.

KWC

I will post some decorating videos to go with it this weekend but thought you might want to get a start on the dough.

1211 Gingerbread Cut-Out Cookie Recipe
• Prep time – 4 hours
• Cook time – 12-17 minutes
The batch size is totally dependent on size of cutters and thickness of dough, for example: ¼” thickness, using 3” cutters makes around 20-24 cookies. With a thickness of 3/8”, using 3” cutters, you can get about 10-15 cookies.
• 1 C Butter
• 1 ½ C Dark Brown Sugar
• ½ C Sugar
• 2 Eggs
• 1/3 C Molasses
• 1 Tbsp Cinnamon
• 2 tsp Ginger Juice or 1 tsp Ground Ginger
• ½ tsp Cloves
• 1 Tsp Nutmeg
• ½ Tsp Allspice
• ½ Tsp Pepper
• ½ Tsp Salt
• 1 Tbsp Vanilla Bean Paste or 1 Tbsp Vanilla Extract
• 2 Tsp Orange Zest
• 3-4 C All-purpose Flour
Preheat oven to 350°F. To save time you may add everything from the cinnamon to the salt together in a small bowl. Cream the butter and both sugars until light and fluffy. Add the eggs one at a time until fully incorporated. Add the molasses and once it’s combined add the spices. Add the vanilla and orange zest. Add flour one cup at a time. When the dough starts to pull towards the paddle and is not sticky to the touch, it is ready. Halve the dough into disk shapes and wrap in plastic wrap. Gingerbread will enhance in flavor as it sits so I recommend letting it refrigerate overnight before baking, but if you just can’t wait at least give it two hours. You can do this. I have great faith in you.
Roll out dough to desired thickness (thickness will determine bake time) and bake at 350°F for the following times: ¼” thickness, 12 minutes; 3/8” thickness, 17 minutes. Look for a golden brown color on the edge of the cookies.

You may frost it with Buttercream (Or be naughty and go Cream Cheese Frosting!), Royal Icing or Glaze Icing.